4-Ingredient Vegan Afghan Energy Balls (New Zealand Afghan Cookies)

January 16, 2020
Vegan afghan energy balls are the ultimate plant-powered snack. Whip up these 4-ingredient vegan energy balls in just 10 minutes—no baking required, and no gluten! The classic New Zealand afghan cookie is a crunchy chocolate treat topped with walnuts or almonds. (Side note: They are not from Afghanistan and no one knows exactly why they are named that. Just one of those things.) These energy balls share the same flavors, and make a great, portable breakfast or snack. Black beans may not be a standard ingredient, but I encourage you to give it a try. The protein and healthy carbs in this recipe means that these energy balls keep you feeling fuller for longer, while having a delicious chocolate taste.
Vegan Afghan Energy Balls (New Zealand Cookies)

4-Ingredient Vegan Afghan Energy Balls (New Zealand Afghan Cookies)

Recipe Type: Sweets
utensils YIELDS 16 servings
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  • 1 cup Oatmeal
  • 1/2 cup Black beans
  • 1/2 cup Vegan dark chocolate chips
  • 16 Walnuts
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  1. Blend the oatmeal and black beans. You can use a blender or food processor. This should form a firm dough that can be molded and hold its shape – if it’s too wet, add more oatmeal and blend. If it’s too dry (crumbly), add a little water and blend.
  2. Melt the dark chocolate chips. Microwave for a minute or heat up over the stove.
  3. Using your hands or a cookie scooper, create 16 small balls of oatmeal/black bean dough (approx 1 inch in diameter). Coat in the dark chocolate chip mixture
  4. Top each ball with a walnut. Let it cool, then serve.

You can make a batch of these, which will last you for up to 2 weeks in the fridge in an airtight container. Enjoy 🙂


Photo: Debbie Tan

Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.


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